I was wondering, a lot of pro german recipes, especially wheat beer recipes, call for rests such as 149 for 30 minutes and 158 for 30 minutes. I'm asking because many say full conversion is often done in as little as 15 minutes. Even if conversion takes longer I would think by 30 most mash conversions would be complete no? Of course I still do 60 minutes typically for my main sacch rests for good measure but I got to wondering - if most or all of the conversion is done in the quicker time frame than what does the higher rest do? Does it just convert what remains unconverted into the longer chain sugars or does the higher rest do anything to change what was already converted at the lower 149 temp?
That being said, if the higher rest does nothing to the already converted chains, then why not just rest in the middle... say at 154 for the sacch rest? Any knowledge on this would be greatly appreciated!
Rev.
That being said, if the higher rest does nothing to the already converted chains, then why not just rest in the middle... say at 154 for the sacch rest? Any knowledge on this would be greatly appreciated!
Rev.